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Pumpkin Pie

Serves 8-10
prep 50 minutes

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch nutmeg
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie flavor
1 unbaked pastry shell (9-inch)
whipped cream or whipped topping, for garnish
Preparation:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and extracts; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
Serve this with whipped cream or vanilla ice cream and a sprinkle of cinnamon sugar

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